Taro and Yellow Soup
Ekwang Light (eh-KWAHNG lite)
Taro in Turmeric Palm Oil Soup
Tender chunks of taro root simmered in a bright yellow palm oil and turmeric broth with vegetables and smoked fish, a colourful comfort dish.
Instructions
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1
Peel and cube taro root into bite-sized pieces.
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2
Boil taro in salted water with a pinch of baking soda until just tender, about 15 minutes. Drain.
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3
Heat palm oil in a pot, sauté onion until soft. Add turmeric and stir.
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4
Add limestone water or baking soda dissolved in water, and stir until the mixture turns yellow.
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5
Add taro, smoked fish, crayfish, peppers, and bouillon. Add water and simmer 20 minutes.
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6
Add spinach leaves in the last 5 minutes. Serve hot.
Did You Know?
The yellow colour comes from the interaction between palm oil and limestone water, a traditional chemistry trick used for centuries in Cameroon.
The Story Behind Taro and Yellow Soup
This dish is a lighter variation of the traditional ekwang from Cameroon's Southwest region. The yellow soup technique using limestone and palm oil is a distinctive feature of Cameroon's Northwest and Southwest culinary traditions.
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